(Slight alterations from Cook’s Country’s original recipe)
4 tbsp unsalted butter
1 yellow Hungarian pepper & 1 small jalopeno pepper (both stemmed, seeded, and diced)
1 chopped red bell pepper
2 garlic cloves, minced
Salt & pepper
1 yellow squash, both cut into small 1/2″ pieces
3 ears fresh corn cut from cob
1/4 cup heavy cream
2 oz feta cheese
Melt butter in a large skillet; add onion, peppers, garlic, salt & pepper and cook until vegetables are softened (about 5 min).
Stir in zucchini and squash and cook until tender (approximately another 6-10 min).
Stir in corn and cream, let simmer without stirring until the liquid evaporates and vegetables are slightly browned. (Approximately 7-10 min)
Season with salt and pepper to desired taste and sprinkle with feta cheese before serving.